Cloudy
If you were a Pau-aficionado, you would know they come in three sizes. The king crown, for the Da Pau- they usually come with a half boiled egg inside. The small crowns, for the Char Siew Pau or meat pau, specifically. The smallest round buns for the sweet-paste paus. You would also know if they were to come in odd colour, it would be the small crown's measurement. Purple, for yam.
To be sitting nonchalant, at any steamer around kopitiams in Singapore. (Even the supermarket-bought ones boost only the purple, yam). They are in the dimension of the small crown, big enough to fill your entire palm. Once, I saw this green one selling in a kopitiam. Before it closed down for good the next day. Next, I saw a yellow one sold at Simply Cafe, Clarke Quay. I wonder if it is still there. Now, at least I got the green's name. Its called Pandan Pau, with regards from NTU.
Months later, from all the previous encounters, appeasement is found when the green pau is not as uncommon as thought! The green is like a stone ready to be picked from the roaring steamhouses, outstanding from all the white ones in the glass.
The bun may be green, yet it tastes plain like the ordinary. The deep-smaragdite paste may be pandan, yet its tastes no different from a sweet-lotus filling. The brain has to try hard to squeeze out some faint kaya or musty pandan flavour from the eating this pau.
P.S. If you venture into the bowels of VivoCity's giant hypermarket, you will also see the green pau being sold! Alas, uncommon, if you do not give up heart.
